When I think of ultimate comfort food, Slow Cooker Yellow Dal with Spinach is always at the top of my list. It’s creamy, lightly spiced, and just the right amount of hearty to fill you up without being heavy. The spinach brings a lovely freshness that balances out the rich, nutty flavors of the dal.

This dish pairs perfectly with warm flatbread or a scoop of fluffy basmati rice. I like making it ahead of time because the flavors get even better after a day in the fridge. Whether it’s for a cozy dinner at home or meal prepping for the week, this recipe never disappoints.

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Recipe Ingredients

• 1 tbsp of ghee or butter
• 1 tsp of ground turmeric
• 1 tsp of chili powder
• 1 tsp of cumin seeds
• 1 red onion, coarsely grated
• 1 tbsp of finely grated ginger
• 2 garlic cloves, finely chopped
• 2 long green chilies, thinly sliced
• 1 cup of chana dal, rinsed
• 5 cups of water
• 2 ¾ oz of baby spinach leaves
• Salt, to taste
• Roti or other Indian flatbread, to serve

How To Make Slow Cooker Yellow Dal With Spinach

1. Cook the Aromatics: Start by heating the ghee in a frying pan over medium heat until melted and hot. Add the turmeric, chili powder, cumin seeds, onion, ginger, garlic, and half of the chilies, cooking for about 5 minutes until everything becomes fragrant and soft.
2. Transfer to the Slow Cooker: Once the aromatics are cooked, carefully transfer them to your slow cooker. Add the rinsed chana dal and pour in the water, ensuring everything is well combined.
3. Cook the Dal: Set the slow cooker to high and let the dal cook for 4 hours, stirring occasionally. Wait until the dal becomes tender and begins to break down, creating a creamy consistency.
4. Add the Spinach: Once the dal is cooked, stir in the spinach and let it cook for an additional 5 minutes. This will soften the spinach and blend its flavors into the dal.
5. Season to Taste: Taste the dal and season it generously with salt, adjusting to your preference for the best flavor.
6. Serve and Enjoy: Serve the dal hot, topped with the remaining sliced chilies for a touch of heat. Pair it with warm roti or your favorite Indian flatbread for a complete meal.

Recipe Tips

• Adjusting Spice Levels: To make the dal milder, skip the chili powder and reduce the fresh chilies. For extra heat, add a pinch of cayenne pepper during cooking.
• Using Other Lentils: If you can’t find chana dal, use split yellow peas or red lentils. Adjust cooking time as they may soften faster.
• Enhancing Creaminess: For a richer texture, stir in a splash of coconut milk or a dollop of yogurt at the end of cooking.
• Adding Protein: Turn this into a hearty main dish by adding cooked chickpeas, diced paneer, or shredded chicken after the dal is fully cooked.
• Customizing Garnishes: Top your dal with chopped cilantro, a squeeze of lemon juice, or caramelized onions for added flavor and a pop of freshness.

Recipe FAQs and Variations

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• Slow Cooker Pumpkin and Red Lentil Soup